This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..
- 2 chicken breasts cut into pieces
- 1 can coconut milk
- 3 tbls grated fresh ginger
- 1 pack of shiitake mushrooms
- 1 pack of crimini mushrooms
- 2 cloves of garlic minced
- 1/2 onion chopped
- Salt, pepper, onion powder, garlic powder to season chicken pieces
In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.
In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.
I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!
Serve with your favorite steamed vegetables. Yum!